FARFALLE WITH TUNA, TOMATOES, AND OLIVES

FARFALLE WITH TUNA, TOMATOES, AND OLIVES image

Yield 2

Number Of Ingredients 8

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6 ounces farfalle (bow-tie) pasta
2 tablespoons olive oil
2 canned anchovy filets
1 teaspoon anchovy oil (from can)
14-1/2 ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
6-ounce can solid white tuna, undrained

Steps:

Cook pasta in a large saucepan of boiling, salted water until al dente. Meanwhile, heat 2 tablespoons olive oil in a heavy, large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash to coarse paste in skillet. Add tomatoes, olives, and basil, and bring to a simmer. Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.